Description
Nalesniki are traditional Russian crepes filled with a luscious mixture of cream cheese, cottage cheese, and sweet raisins. Light and tender, these crepes are perfect for a delightful breakfast or dessert, dusted with powdered sugar for a touch of elegance.
Ingredients
Scale
Batter
- ½ cup lukewarm water
- 1 cup milk
- 4 large eggs
- 4 Tbsp unsalted butter, melted (plus more for sautéing)
- 1 cup all-purpose flour (or ½ cup whole wheat flour and ½ cup all-purpose flour)
- 2 Tbsp sugar
- Pinch of salt
Filling
- 8 oz cream cheese, at room temperature
- 16 oz small curd cottage cheese
- ¼ cup sugar
- ½ cup raisins
To Serve
- Powdered sugar (optional)
Instructions
- Prepare the batter: In a mixing bowl, whisk together lukewarm water, milk, and eggs until fully combined. Gradually sift in the flour, sugar, and a pinch of salt. Add the melted butter and whisk until the batter is smooth and slightly thin, similar to crepe batter consistency. Let the batter rest for about 10 minutes to relax the gluten.
- Make the filling: In a separate bowl, mix the cream cheese, cottage cheese, sugar, and raisins until the mixture is smooth and well combined. Set this filling aside to allow the flavors to meld.
- Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, swirling to evenly coat the surface in a thin layer. Cook the crepe for about 1-2 minutes until lightly golden on the bottom, then carefully flip and cook the other side for another 30 seconds. Repeat until all batter is used, stacking crepes on a plate.
- Fill and fold: Spread 2-3 tablespoons of the cheese and raisin filling on one side of each crepe, then fold or roll the crepe to enclose the filling. Optionally, you can warm the filled crepes briefly in the pan to slightly melt the filling and ensure they are heated through.
- Serve: Arrange the filled crepes on a serving plate and dust with powdered sugar if desired. Enjoy warm or at room temperature.
Notes
- You can substitute raisins with other dried fruits such as chopped apricots or cranberries for a different flavor.
- For a richer filling, add a tablespoon of sour cream or heavy cream to the cheese mixture.
- The batter can be prepared the night before and refrigerated for convenience; just stir before using.
- Use a non-stick skillet or a well-seasoned crepe pan for best results to prevent sticking.
- Leftover filled crepes can be refrigerated and gently reheated in a pan or microwave.
